Ready for metric batch planning
This builder follows the practical flow of MeadMakr's BatchBuildr while staying metric-only and centred on the club's Fermaid AT approach. It calculates target original gravity, starting Brix, honey, estimated water, yeast, Go-Ferm, and a four-step Fermaid AT schedule from the batch details below.
The default benchmark is a 20 L, 12% ABV semi-dry batch finishing at 1.010 SG with honey at 79.6% sugar. Adjust the values to match your honey and target style, then confirm gravity with a hydrometer or refractometer on brew day.
Batch specs
- Target original gravity
- Pending calculation
- Starting Brix
- Pending calculation
- One-third sugar break
- Pending calculation
- Estimated residual sugar
- Pending calculation
Ingredients and water planning
- Honey needed
- Pending calculation
- Estimated honey volume
- Pending calculation
- Estimated top-up water
- Pending calculation
Honey volume uses an estimated honey density of 1.42 kg/L. Use gravity readings to fine tune water or honey on brew day.
Yeast rehydration
- Yeast addition
- Pending calculation
- Go-Ferm Protect
- Pending calculation
- Rehydration water
- Pending calculation
Dissolve the calculated Go-Ferm Protect dose in the calculated hot water volume, then cool before adding yeast.
Fermaid AT schedule
Total Fermaid AT will appear once the batch inputs are valid.
- Pending calculation
- Pending calculation
- Pending calculation
- Pending calculation
Degas the must and dissolve each nutrient dose in a small amount of must before adding it back to the fermenter.
Metric brew day checklist
- Clean and sanitise everything that will come into contact with your must.
- Dissolve the calculated honey in a small volume of water, leaving room to top up to the target batch volume.
- Add water toward the estimated top-up volume, but stop short and confirm gravity before making final adjustments.
- Aerate the must with a drill stirrer or shake/stir vigorously for 15 minutes.
- Rehydrate, temper, and pitch yeast with the calculated Go-Ferm and water amounts.
- Record specific gravity, Brix if used, and temperature for future reference.
- Apply an airlock. Ferment within the yeast's recommended temperature range; around 16 degrees C suits many wine strains.
- Degas twice per day for the first week of fermentation.
- Dose Fermaid AT at 24 hours, 48 hours, 72 hours, and the one-third sugar break or no later than day seven.
- Rack when gravity is stable for two weeks. Also rack within three weeks of a sediment layer forming to avoid off flavours.
- When the mead clears, bottle and enjoy. Most batches are ready to drink after 2-3 months.
This calculator does not estimate pH; measure pH with a calibrated meter or narrow-range strips.